【1週間の献立】冬野菜の作り置きとお魚料理の定期便🐟忙しい毎日に嬉しい健康的なおうちご飯/白菜作り置き

【1週間の献立】冬野菜の作り置きとお魚料理の定期便🐟忙しい毎日に嬉しい健康的なおうちご飯/白菜作り置き

First, we’ll make three Western-style and Japanese-style side dishes using plenty of winter vegetables. The first dish is ratatouille 🥕. While ratatouille is typically made with summer vegetables, this time we’ll also be using winter vegetables that are delicious now. Cut the lotus root, carrots, and pumpkin into bite-sized pieces. Roughly chop the Chinese cabbage and onion. Finely chop the garlic. We’ll use a Staub (cast iron pot), which thoroughly brings out the flavor of the vegetables :-). Heat the olive oil and garlic. Once fragrant, add the onion, sprinkle lightly with salt, and sauté until soft. (You can save time by covering and steaming). Next, add the lotus root, carrots, pumpkin, etc. Sprinkle lightly with salt and sauté. Finally, add the Chinese cabbage and sauté. Add the canned tomatoes. Adjust the seasoning with salt, pepper, and European-style broth. (It’s best to keep the seasoning light at this point.) Add the bay leaf, cover, and simmer for a while. I simmered it for just under 10 minutes. The soup, packed with the delicious flavor of the vegetables, has been released. ♪ Open the lid, reduce lightly, and adjust the seasoning to finish. :-). I’ll also introduce two ratatouille recipes later in this menu, so make a generous amount and make things easier for your future self. ✌😊 Next, I’ll make two side dishes using Chinese cabbage at once. Cut the Chinese cabbage into thin strips and place half (100g) in a bowl. Sprinkle with salt and rub. Place the other half ( 100g) in a pot. Add two komatsuna (Japanese mustard spinach) and fried tofu to the pot. Cut the kabocha squash (200g) to bite size pieces and steam until soft. While the squash is steaming, I’ll prepare the simmered dish. Use 100cc of dashi stock, 1 tablespoon of mirin, and 1 tablespoon of soy sauce. The cabbage will release plenty of liquid, so a little dashi will be fine. :-). Simmer with the lid on for a few minutes until the cabbage has reduced in volume. Turn off the heat and leave it for a while to cool and allow the flavors to blend. Next, make the cabbage and pumpkin sesame mayonnaise salad. Rub in plenty of sesame seeds. Squeeze the salted cabbage thoroughly to remove excess water. Place the steamed pumpkin in the cabbage bowl and add 1-2 tablespoons mayonnaise, 1-2 teaspoons soy sauce, 1 teaspoon brown sugar, salt, black pepper, and ground sesame seeds. Lightly mash the pumpkin to combine. Be careful not to squeeze the cabbage thoroughly, as it will release moisture and become soggy. The cabbage and pumpkin sesame mayonnaise salad. Boiled cabbage, komatsuna, and fried tofu. Two prepared cabbage side dishes are complete :-). This week, we’re going all out with pre-prepared meals and fish dishes from “GOCHISOU FISH.” “GOCHISOU FISH” is a monthly subscription service that delivers six seasonal fish dishes. Many people crave healthy fish meals, but find the odor and preparation of fish a hassle. “GOCHISOU FISH” allows you to enjoy a slightly luxurious meal without the hassle of busy days. The menu changes monthly, so you can enjoy fish dishes you wouldn’t normally make at home. All you have to do is follow the instructions in the leaflet detailing the menu and serve. Most of the cooking involves just boiling the food in hot water or thawing it, and the process takes less than 10 minutes. This has been a huge help for me when I suddenly need dinner for my husband. Because of his work, it’s often unclear whether he’ll need dinner. Having this in the freezer is incredibly helpful. It might even be a good idea to stock up on it as a “mental savings” to avoid panicking in those unexpected situations. This time, we’ve issued a special coupon for this six-item subscription, offering an additional 15% off the initial 30% discount! If you’re interested, please check out the details on the homepage in the description section :-). “New Sanma Stick Rice, Braised Chinese Cabbage, Komatsuna Mustard Greens, and Fried Tofu, Chinese Cabbage and Pumpkin Salad with Sesame Mayonnaise, Marinated Vegetables, Tofu and Wakame Miso Soup.” This time, I’m using some pre-made dishes and GOCHISOU FISH’s fish dishes to make a simpler menu than usual ✌. Today’s menu is almost entirely ready to serve. All the side dishes were pre-made. (Thanks, me yesterday 👏). The salad is finished with a touch of black pepper. I’ve included the recipe for my standard pre-made marinade, made with purple cabbage and carrots, in the description section :-). And here’s today’s main dish: GOCHISOU FISH’s New Sanma Stick Rice. Its long shelf life means we don’t have to rush to eat it, which is a great feature for a two-person household. Just take it out of the packaging and heat it in the microwave for 7 minutes. I love pressed sushi, so this was a menu I was really interested in ♪. The only thing I made this morning was miso soup 🐾. It had a lovely soft aroma ♪. It’s already cut, so I don’t need a cutting board, which is nice :-). Apparently, toppings like shiso leaves and sudachi citrus are recommended. Just arranging it all together created such a luxurious meal ♪. “GOCHISOU FISH” is the most authentic and delicious frozen meal I’ve ever tried! 😳. The rice balls are made with glutinous rice, so they have a deliciously chewy texture and are incredibly satisfying! Not only are the ingredients carefully selected, but the technology that allows them to freeze the food intact is also impressive 👏. “Swordfish with béchamel, winter vegetable ratatouille, and baguette.” Today’s menu is ratatouille and bread. Then, I prepared the swordfish with béchamel. I heated the fish and sauce in a double boiler for 10 minutes. It was so easy, I just boiled the eggs (lol). Once the ratatouille was warm, I served it. Serve with boiled eggs and broccoli. Arrange the fish and top with the sauce and black pepper. I love chilling ratatouille in the summer, but I also love warm ratatouille in the winter 🙆♪. The rich béchamel sauce is delicious with bread :-). Of the six fish dishes this month, this was my favorite ♪. “Ratatouille Remake Lasagna.” Today, I’m remaking ratatouille. Add 2 tablespoons of rice flour to 200cc of soy milk and mix well. Heat the ratatouille in a frying pan, cutting any large ingredients into small pieces 👌. Gradually add the soy milk with rice flour to thicken. Make a white sauce with the ratatouille to bulk it up :-). Boil the lasagna dough in boiling water with a little salt and olive oil according to the package instructions. Place the lasagna dough and sauce alternately in a heat-resistant container, and top with cheese. Let it bake until golden brown♪. I had previously failed at making lasagna, so it’s been a long time! I ‘ve been wanting to try again :-). This time it worked out♪. I finished with parsley and black pepper. The ratatouille lasagna, filled with chunks of vegetables, was delicious🍝. Now that I’ve gotten over my personal fear of making lasagna, I’m thinking about making lasagna for Christmas😋. “Ratatouille Remake Hot Sandwich.” I’ll use the remaining ratatouille to make hot sandwiches. First, make the scrambled eggs. Spread whole-grain mustard on a slice of bread, then sandwich the ratatouille, scrambled eggs, and cheese. Then, fry in a frying pan with salted butter. (If the filling is strong-flavored, use unsalted! Be careful not to make it too salty👍). Melt the butter a little before flipping. Press down on all four sides as you fry. It’s ready when both sides are nicely browned. A hot sandwich filled with vegetables👍. The melted cheese is a nice touch :-). “Japanese-style koji-simmered yellowtail, simmered Chinese cabbage, komatsuna, and fried tofu, natto, boiled egg, and miso soup with pumpkin and cabbage.” The last dish is also a simple fish dish🐟. For side dishes, we had some pre-made simmered vegetables and natto. We added shiso leaves and sesame seeds to the natto. My husband had it with vinegar and soy sauce, and I had it with hishio :-). Today’s fish menu is Japanese-style koji-simmered yellowtail. This also only requires 10 minutes of heating in a hot water bath. I often make dishes using koji, and it’s always nice to try different seasonings. It can also be a great way to discover new things about your cooking. ♪ This coupon code [MIKO15] gives you an additional 15% off your first 30% off price, and expires at the end of January 2026. Please consider taking advantage of this great opportunity :-). A subscription to authentic fish dishes. I hope it reaches people who have been looking for something like this! ✨. Thank you for watching until the end :-).

提供：ごちそうふぃっしゅ

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⚫︎クーポンコード【MIKO15】
『ごちそうふぃっしゅ６種定期便』のご注文でこちらのクーポンコードをご利用いただくと、初回30％OFFの価格から、さらに「15％OFF」となります！
※クーポンの使用はお一人様１回限り、初回配送分のみの適用となります。

▼割引クーポン適用購入URL
ごちそうふぃっしゅ 6種定期便

手間いらずで本格的なお魚料理を食卓に🐟
忙しい毎日のご褒美や、もしもの時のストックとしてもおすすめです:-)
・・・・・・・・・・・・・・・・・・・・・

🎞️
うちの定番副菜の作り置き、紫キャベツのマリネなどのレシピはこちら↓↓

🎞️

🎥チャプター
オープニング 00:00

🥢作り置き
≫冬野菜のラタトゥイユ 00:27
[にんにく、玉ねぎ、人参、れんこん、かぼちゃ、白菜など22cmストウブ鍋にお野菜たっぷり、ホールトマト缶1缶、ローリエ、塩、こしょう、欧風だし]

≫白菜と油揚げ,小松菜の煮浸し 04:09
[白菜100g、小松菜2株、油揚げ、だし汁100cc、みりん大さじ1、醤油大さじ1]

≫白菜とかぼちゃのごまマヨサラダ
[白菜100g、かぼちゃ200g、マヨネーズ大さじ1〜2、醤油小さじ1〜、きび糖小さじ1、塩、ブラックペッパー]

・ごちそうふぃっしゅ定期便 07:34

Day1 09:43
▼新さんま棒めし
≫白菜と油揚げ,小松菜の煮浸し
≫白菜とかぼちゃのごまマヨサラダ
▼にんじんマリネ
▼わかめと豆腐ときのこの味噌汁

Day2 12:31
▼メカジキのベシャメル和え
≫冬野菜のラタトゥイユ
▼バゲット

Day3 15:13
≫ラタトゥイユのリメイクラザニア

Day4 18:46
≫ラタトゥイユのリメイクホットサンド

Day5 22:13
▼ぶりの和風こうじ煮
≫白菜と油揚げ,小松菜の煮浸し
▼納豆
▼ゆで卵
▼かぼちゃとキャベツときのこの味噌汁

🍳動画内で使用している調理道具🍳↓↓
・【ストウブ】ピコ･ココット22cm
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・【グリーンパン】マルチフードクッカー 16.5cm（両手鍋）ガラス蓋付　IH／ガス火対応
【在庫限り】マルチフードクッカー 16.5cm（両手鍋）ガラス蓋付　IH／ガス火対応

・【グリーンパン】ストゥディオ ミルクパン 14cm　IH／ガス火対応
ストゥディオ ミルクパン 14cm　IH／ガス火対応

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・【長谷園】みそ汁鍋(小)
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・【華月】大黒ごはん鍋(1合)
大黒ごはん鍋 1合

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・【EPEIOS】オーブントースター
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#献立 #作り置き #pr